Ease of Preparation: Medium
Yield: 2 servings
Ingredients:
- 1 medium yellow onion, peeled and finely diced
- 4 cloves of garlic, peeled and thinly sliced
- 1 tsp crushed red pepper flakes, plus more to taste
- 1 tbsp tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1x 796mL can whole Roma tomatoes
- 1 tsp dried basil, plus more to taste
- 1 tsp dried oregano, plus more to taste
- 1-2 sprigs fresh basil
- 2 boneless, skinless chicken breasts
- 1 bunch broccolini (or rapini)
- 136 g (1 cup) all-purpose flour
- 4 eggs
- 119g (1 cup) panko
- 200g Parmesan cheese, grated on a microplane, or more if you like life cheesy
- 1 ball fresh, buffalo-milk mozzarella, drained and sliced into thin discs
- 100g pasta (I went with rotini)
- Basil leaves, optional garnish
Method:
- Start by preparing the sauce: In a medium saucepan over medium-low heat, combine a drizzle of canola oil with the onion and a large pinch of salt. Sweat until soft and very translucent, about 10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, 1-2 minutes.
- Add the tomato paste, stirring well to combine and cook for 1-2 minutes longer.
- Next, add the whole tomatoes and their liquid, as well as ¼ can of water. Crush the tomatoes with a wooden spoon. Add the dried basil and oregano and bring the mixture to a slow simmer.
- Once simmering, lay the basil sprigs on top of the sauce to infuse. Reduce the heat to maintain the slow simmer and cook for a minimum of 1 hour, until thick and flavorful. Discard the basil sprig, season to taste with salt and pepper, and keep warm on the back of the stove.
- While the sauce is reducing, lay a sheet of plastic wrap over a cutting board. Place the chicken breasts on it, points facing away from you. Cover them with a second piece of plastic wrap and pound the rounded thick ends (the ones facing you) with a flat meat-pounder, heavy rolling pin or cast-iron pan. You want the thick end pounded down to uniform thickness with the thin end. Once uniformly thin, place the breast on a plate between layers of paper towel and set aside.
- Bring a heavily-salted medium saucepan of water to boil over high heat. Trim the ends off the broccolini, and halve any thick spears. Blanch the broccolini in the boiling water for 1-2 minutes, then drain and shock in cold water. Lay the broccolini out on paper towels to drain and set aside.
- Set up the breading station. Find three bowls that will easily accommodate the pounded chicken breasts. In the first, place the flour and season well with salt and pepper. In the second, crack the eggs and beat well with a fork for about a minute. And in the last, place the panko, seasoning well with crushed red pepper, dried basil, dried oregano and some of the grated Parmesan, if you wish. Mix the flour and breadcrumbs each well with a fork, to evenly distribute the seasonings.
- Dip one chicken breast first into the flour, ensuring every inch is covered. Gently shake off the excess, then dip into the egg, again ensuring complete coverage. Finally, cover the breast well with the breadcrumb mixture and set aside on a clean plate. Repeat with the other breast.
- Here’s where things get restaurant-y. Bring a large pot of heavily salted water to the boil over high heat. Turn the broiler on high. In a large, heavy cast-iron pan heat about an inch of canola oil to almost smoking over medium high heat. Once the water is boiling and the oil is hot, add your pasta to the water and give it a stir. Then CAREFULLY slip your breaded chicken breasts into the oil and lower the heat to medium. Cook the chicken about 3-4 minutes per side, making sure the breadcrumbs become deep golden-brown but don’t burn.
- Once the chicken is well cooked on both sides, transfer to a foil or parchment lined sheet pan. Top with the slices of mozzarella and grated Parmesan and finish under the broiler, 1-2 minutes. Meanwhile, drain the pasta and toss back in the same pot with a knob of butter, MOST of the tomato sauce and grated Parmesan. Heat a small pan of olive oil over medium heat and warm the broccolini in it, seasoning with salt, pepper and crushed red pepper flakes.
- Divide the pasta between two warm plates. Drain excess oil and divide the broccolini between the two plates. Remove the chicken from the oven, and place one breast per plate. Top the breasts with the remaining sauce, just enough to lightly blanket the cheese, but not enough to make the whole thing soggy. Garnish with more grated Parmesan and a basil leaf, if desired.